This aromatic bundle of spices can be used to make mulled wine simply add 2 sticks of cinnamon, 3 star anise, 4-6 cloves, a few orange slices and a good grating of nutmeg to the contents of 1 x 750ml bottle of red wine such as Merlot or Cabernet Sauvignon, add 50g of demerara sugar and heat on a low light for 5-8 minutes, do not allow to boil. The spices can also be used to make, mulled cider and non-alcoholic drinks like mulled apple juice and grape juice.

Interesting Fact:Mulled or spiced wine has been around since the 1st century A.D., the Romans were fond of drinking spiced wine and the drink has been a popular festive favourite for centuries, and has its roots in an old drink called Hippocras sometimes spelt Ipocras or Ypocras that was popular during the mid-13th to late-14th century, a recipe for which appeared in one of the first cookery books ever published 'The Forme of Cury' circa 1590 which contained amongst its impressive list of ingredients cinnamon, ginger, galangal, cloves, long pepper, nutmeg, marjoram, cardamom, spikenard and grains of paradise, it was sweetened with honey and given as a tonic and medicine. Over the centuries the recipe has become less complex and now features the spices contained in our blend, although some recipes do call for the addition of ginger root, allspice berries and cardamom pods.